ahi tuna wonton nachos with wasabi mayo recipe from cooking with cocktail rings

Ahi Tuna Wonton Nachos with Wasabi Mayo

The fried wontons take the place of classic tortilla chips in this spin on nachos. I’m not sure why it took me so long to turn wontons into chips but I am so glad that I finally did! They are crunchy but light at the same time. This appetizer is definitely going into my rotation when entertaining guests.

To get an even sear on the fish, it is important that the pan is already extremely hot. That way there is a crust on the fish without cooking the inside too much.


½ pound sushi grade ahi tuna

¼ teaspoon kosher salt

2 tablespoons black and white sesame seeds

2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

Vegetable oil, as needed, for frying

25 wonton wrappers, cut in half diagonally

3 tablespoons Kewpie Japanese mayonnaise*

1 teaspoon wasabi paste

1 cup shredded green cabbage

1 medium avocado, peeled, seeded and diced

1 tablespoon sriracha

½ teaspoon furikake flakes

2 tablespoons chopped cilantro

2 tablespoons thinly sliced green onion

1 medium jalapeño, thinly sliced



Season the tuna with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute.

Remove the tuna to a cutting board and slice into 1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.

In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about an inch up the pan. Heat oil to 350°F, then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add to many at a time or it will crowd the pan. Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Set aside.

In a small bowl, whisk the mayonnaise and wasabi paste together until throughly combined. Cover and refrigerate until ready to use.

Spread the wonton chips out on a large platter. Top with the shredded cabbage followed by the avocado and tuna. Drizzle with the wasabi mayonnaise and the sriracha then top with the furikake, cilantro, green onion and jalapeños. Serve immediately.


Serves 4 as an appetizer.


*Note: Specialty Japanese ingredients can be found at an Asian market, some gourmet markets or online. Can use regular mayonnaise with a ½ teaspoon of mirin as a substitute for Kewpie Japanese mayonnaise.



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